Sink Your Teeth Into These Recipes

January 21, 1987

Make a Splash with your guests with this menu from Sea Shells restaurant in Pembroke Pines. Their Jaws will thank you. Because this menu uses very expensive ingredients, budget watchers may want to combine one or two of these recipes with less-expensive personal favorites.

BAKED CLAMS

2 to 3 clams, per person

2 teaspoons garlic butter, per clam, see recipe

1/2 cup bread crumbs

Open clams on half shell and pour off liquid. Loosen clams, but don`t remove, put garlic butter around clam and sprinkle with bread crumbs. Broil 5-6 minutes and serve.

Peel and devein shrimp and clean with scallops in cold water, dry thoroughly. Mix in large bowl with garlic, olive oil, parsley and half of bread crumbs, salt and pepper. Let set for 2 to 3 hours in refrigerator. Cut each slice of prosciutto into 6 pieces. Dredge shrimp and scallops in remaining bread crumbs, then alternate with prosciutto piece on metal skewers. Grill 2 to 3 minutes on each side. Remove from skewers and put on serving tray with wooden toothpick in each separate piece. Makes 12 servings.

TRY SOME SEAFOOD WHEN SERVING UP LAUGHS AND THRILLS COLD STONE CRAB CLAWS WITH MUSTARD SAUCE

24 large stone crab claws, cracked

1 cup mustard sauce

The stone crab claw must be cracked as well as the first and second knuckle because of its very thick shell. To crack shell, cover claw with towel on chopping board and hit with just the right pressure. Crack shell but do not damage the meat. Makes 12 servings.

MUSTARD SAUCE DIP

1 cup sour cream

3 tablespoons prepared mustard

1 teaspoon corn oil

1 tablespoon creamed horseradish

1 teaspon chopped parsley, fine and dry

1/4 teaspoon sea salt

Mix together. Serve with stone crabs. Makes 1 cup.

COLD PASTA SALAD

1 pound pasta

3 ripe tomatoes

4 to 5 large leaves fresh basil

6 to 8 ounces fresh mozzarella

Olive oil, finest quality

Boil pasta in water with salt and cook al dente. Drain and rinse with cold water. Add enough oil so that pasta will not stick together. Put tomatoes in hot water for 2 minutes and then peel skin and dice. Remove seeds. Dice cheese and mix all ingredients. Season with salt and pepper to taste and just enough olive oil to coat everything. Makes 6 servings.

FRESH FRUIT MASONE WITH STREGGA

2 pints fresh strawberries, cleaned and quartered

1 ripe melon, dice slices in medium pieces

1 pint fresh raspberries or blueberries

2 kiwifruit, sliced thin

Stregga, to taste

Combine all fruit in a clear bowl and add enough Stregga to coat everything. Let set 1 to 2 hours. Makes 6 servings.

NORTHERN ITALIAN DISHES ADD ZEST TO SPECIAL MEALS

Prepare these Northern Italian dishes to get your guests in the mood for watching The Godfather. The recipes are from from Maxaluna in Boca Raton.

Melt 2 teaspoons butter and 2 teaspoons olive oil in large saute pan. Add garlic and rice, stirring to coat each grain with butter. Add 1 cup broth, stirring slowly until broth is absorbed. Then add another cup and continue in this way until the rice is tender and all the liquid is absorbed. About of the way through this process, add prosciutto, peas, squash and squash blossoms. Add seasoning, stir in Parmigiano Reggiano and butter. Makes 10 to 12 servings.

BRUSCHETTA

Tuscan Bread with crust (or country bread)

Clove of garlic

Basil leaves

Extra virgin olive oil

Plum tomato

Bake 1/2-inch thick piece of Tuscan bread with crust on both sides at 350 degrees. Rub both sides with clove of garlic. Line plate with basil leaves. Slice plum tomato thick and lay on top of bread. Warm 1 ounce of extra virgin olive oil and dress bread. Makes 1 serving.